Chicken – Page 21 – Fun Foodie Family

Herb Butter Baked Chicken, Herb Skillet Potatoes, and Wine Braised Mushrooms

Chicken, Side dishes...veggies, potatoes, grains

So happy the weekend is almost near! This has been a crazy week! Yesterday, I stayed home with a sick kiddo, so I had time to make a pretty nice dinner for the family. I bought some chicken breasts that were on sale last weekend, and I have been trying to think of a new way to make them. I feel like sometimes I get in a rut with chicken, so I started researching some ideas on Pinterest, cooking blogs, magazines, and cookbooks. Then I was watching The Chew and I saw a recipe where they made herb butter and rubbed it under the skin of the chicken. Well, I had skinless chicken breasts, but I decided to rub the chicken breast with the herb butter, add a little white wine and olive oil to the pan and bake it in the oven. Then I found about half a bag of small yellow potatoes, so decided to cook those in my cast iron skillet with the rest of the herb butter. I needed another veggie, so I sliced up some onions and mushrooms and braised them in a bit of red wine and worcestershire sauce. There were no more potatoes or mushrooms leftover, but we do have a couple pieces of chicken leftover. I bet they will be great in a pita with some veggies. Yum!

Herb and Lemon Compound Butter
a bunch of fresh herbs- sage, rosemary, thyme, etc. – You can use one of a combo- I used basil and rosemary
2 sticks of room temperature butter
1-2 lemons- juiced and zested
1 large or 2 small cloves of garlic
Put in your food processor to combine

Herb Butter Baked Chicken-
salt and pepper both sides of the chicken breasts
Rub both side of the chicken with the butter. Put in an oiled pan and pour a little bit of white wine in the bottom of the pan. Cook at 350 for about 45 minutes

Herb Skillet Potatoes
half some small yellow or red potatoes
Heat a skillet and put in a couple of tablespoons of the compound butter
put the potatoes in cut side down
cook until crispy on one side then flip occasionally
add salt and pepper to taste
add any extra herbs you may have- I added rosemary
you could also add chopped onions or garlic if you wish

Wine Braised Mushrooms
slice a container of mushrooms and 1 onion (next time I would double the recipe)
put in a hot skillet with 1 tablespoon of oil and one tablespoon of butter
Cook down for about 5 minutes on med heat
turn the heat down to med-low or low
add 1 tablespoon of worcestershire sauce and 1 glass of red wine
Cook at least 30-45 minutes- The longer the better =)

Bruschetta Chicken Pasta

Chicken, Pasta

Happy Wednesday! I wanted to celebrate a great day by cooking something yummy for my family. I had another plan for chicken this week on my meal plan, but I decided to change it and make this instead… I made this a long time ago back in August. It was super easy and delicious. I added it to spaghetti with homemade marinara sauce. Enjoy!

https://funfoodiefamily.com/2013/08/01/bruschetta-chicken/

Chicken Cacciatore

Chicken, One pot meal

Cacciatore means to chase or hunt in Italian. Chicken hunter; Rabbit chaser; Pig hunter, you get the drift…Cacciatore is a meat caught and cooked in a tomato sauce with onion, garlic, mushrooms, green peppers, and wine. Luckily, we don’t actually have to do the hunting anymore. Just get a nice cut of meat or whatever looks good on sale.

For chicken cacciatore, you can use any type of chicken. Whole Foods had a sale on chicken quarters, so I bought 6. The dark meat is my favorite anyway, so this turned out delicious!

Chicken Cacciatore

Ingredients

4-6 piece of chicken
1 onion chopped
3 cloves of crushed, minced garlic
2 peppers- any color- I used a variety of green, red, orange, and yellow about 1/2 each
One container of mushrooms- button or baby portabellas
2 tablespoons tomato paste
1 cup of red wine (or white wine or beer)
1 large can of crushed tomatoes
fistful of your favorite fresh herbs or a tablespoon of dried herbs

Directions

Brown your chicken on both sides. I start with skin side down to get some browning going and get that flavor added to the pan. Cook on the first side about 12 minutes, then flip and cook for 6 minutes. Then take the chicken out of the pan.

Saute your onion, peppers, and garlic in 1 tablespoon of melted butter and 1 tablespoon of olive oil for about 8 minute. I like to add the combo, because butter has a tendency to burn at a high temp, so the olive oil helps temper that a bit. Plus, I like the combo of both flavors together. Add your sliced mushrooms.

Tip on washing mushrooms…DO NOT WASH THEM UNDER WATER. Take a wet paper towel and clean the surface. They are like sponges and will absorb all the water. I have caught Becca eating them with dirt right out of the container. Good quality mushrooms are in good quality dirt…

Add 2 tablespoons of tomato paste. Stir around for a few minutes and add in about 1 cup of red wine. You could use white wine or even substitute beer.

Add a large can of crushed tomatoes and a tablespoon of sugar. This helps cut the acidity in the tomatoes. Add more salt and pepper to taste. Add any fresh or dried herbs that you have. I used thyme, oregano, basil, and marjoram. I think marjoram is my new favorite herb.

Add the chicken back in. Cook for another 30-45 minutes turning pieces halfway.
Serve over rice, pasta, mashed potatoes, etc. Serve with a veggie and lots of crusty bread. I have lunch for tomorrow plus extra sauce. I think I might add it to eggs for breakfast one day. It is so yummy, I might even make it a soup and add croutons. SO AMAZING!

Chicken Sausage Stew

Chicken, One pot meal, Pantry Raid, Soups

A few more weeks of winter left. There has been a glimmering hint of spring down here…some warmer sun, birds chirping, blooming flowers… I am hoping March keeps bringing us some warmer temps and plenty of sun, but until then I am trying to find the plus side of all this cold weather. How about a big pot of stew and a couple glasses of red wine to warm your bones? This recipe is a this and that of ingredients thrown in to my dutch oven. Simple and scrumptious! I plan on taking it in to my school’s black history luncheon.

Chicken Sausage Stew

Ingredients
1 package of chicken sausage- (of course, you could use pork or turkey)
1 large can tomato sauce
1 large can diced tomatoes
1 can black beans rinsed drained
1 cup of rice
1 bag of frozen peas
1 onion chopped and diced (or 1 tablespoon of onion powder)
2-3 cloves of crushed and chopped garlic (or 1 tablespoon of garlic powder)
1 cup half and half
warmed Chicken stock as needed
chopped fresh or dried herbs- whatever you have on hand- I used thyme, rosemary, and oregano
salt and pepper to taste

Directions
Brown your sausage according to the package
Take it out of the pan and add in about a couple of tablespoons of butter or vegetable oil. Add your onion, garlic, and rice and saute them together for about 10 minutes on med. low heat.
Add in add your cans of tomato sauce, tomatoes, and beans. Slice up your sausage and put it in the pot. Stir every 5-10 minutes adding in your stock a little at a time until your rice is cooked through. At the end, add your frozen peas, fresh herbs, and half and half. Add more stock until your desired consistency. I like my stew thicker, so I did not add much stock.

Creamy Tomato Chicken with Garlic Rosemary Skillet Potatoes

Chicken, Dips, Dressings, and Spreads, Pantry Raid, Side dishes...veggies, potatoes, grains

It seems like forever since I have blogged. It actually has been about a week, and last week kinda was a blur. I cooked dinner a few nights, but nothing was really anything new or blog worthy. Tonight, I was feeling like I had a lot of random ingredients, so I decided to do a pantry raid. Here is what I found…

Proteins- Chicken breasts, chicken sausage, Black Beans, eggs

Pantry- Tomato paste- 2 cans, Diced Tomatoes- 2 cans, baked beans, chili, corn, 3 potatoes

Frozen- Variety Steamfresh Veggies, garlic bread

Fridge- cheese ravioli, alfredo sauce, half and half, fresh herbs- rosemary, thyme, and sage, white wine, 1/2 onion

So here is what I used and created…

Creamy Tomato Chicken

Ingredients

2-4 chicken breasts
3 cloves garlic crushed and chopped
1/2- 1 onion chopped
1/4 cup white wine
2 cans diced tomatoes
1 can tomato sauce
1/2 pint of half and half
Chopped fresh herbs- I had rosemary, thyme, and sage.
Salt and pepper to taste

Directions

Make sure you get your pan screaming hot!!! After 5 minutes of heating your pan, add your oil; 1 tablespoon or so to coat the bottom of the pan. When you see steam rising from the oil, add your chicken. Cook on each side for about 3-5 minutes until it is golden brown.

Once they are brown, take them out. Turn heat down to med heat and add onion and garlic. Cook until onions are translucent and garlic is fragrant. Do not burn the garlic! Pour in about 1/4 cup of white wine… just enough to deglaze the pan. Add in 2 cans diced tomatoes and 1 can tomato sauce. I mashed up the diced tomatoes a bit, because my girls don’t like tomato chunks. Skip this step if you wish.

Then I added the half and half and the chopped herbs. I mixed together and added the chicken back in until the chicken was cooked through. A total of around 45 minutes for browning and cooking the chicken. …

I have some of the leftover creamy tomato sauce…I am thinking some good uses for leftovers this week!!!

Garlic Rosemary Skillet Potatoes

Ingredients

3 potatoes thinly sliced with a knife. You could use a mandolin, but make sure they are not too this. They need a bit of thickness to absorb all the delicious butter and cream.
1 stick of butter…yes, that is correct!
1 tablespoon or so of olive oil
2 garlic cloves, crushed and chopped
1/4 cup of half and half
parmesan cheese- wild abandon
chopped rosemary

Directions

Heat your oven to 400
Heat your skillet with 1/2 a stick of butter
Add your garlic and rosemary- cook for about 5 minutes…ummmm, rosemary garlic butter =) Sprinkle in just a bit of parmesan cheese. Mix together.
Add your sliced potatoes in a pretty circular pattern. Add the rest of the butter in chunks all over the top.
Cook for 40 minutes.

Take out and sprinkle more parmesan and rosemary. Turn your oven to broil. Brown the top of your potatoes and prepare to be wowed!!!

I added a side of Steamed Fresh Green Beans and Garlic toast. Dinner was a BIG HIT!

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